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Healthy pad Thai
Healthy pad Thai
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Prep Time:
20 minutes
Cook Time:
17 minutes
Total Time:
37 minutes
Whip up a gluten free, low calorie pad Thai with carrot noodles for a quick and healthy dinner.
Ingredients:
  • 100g thin rice stick noodles
  • 1 tsp tamarind paste
  • 20.00 ml gluten-free tamari
  • 21.00 gm fresh lemon juice
  • 4.00 gm brown sugar
  • 250g Nature's Kitchen Firm Tofu, cut into 1.5cm pieces
  • 200g peeled green prawns, tails intact
  • 1 white onion, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 1 red capsicum, deseeded, thinly sliced
  • 1 bunch broccolini, cut into 3cm lengths
  • 400g carrots, peeled, cut into noodles using a spiraliser
  • 55g (1 cup) bean sprouts
  • 40.00 ml chopped roasted unsalted peanuts, to serve
  • Lime wedges, to serve
Instructions:
  • Place the rice noodles in a large heatproof bowl and cover them with boiling water. Allow them to sit for 3 minutes or until softened, then drain.
  • In a small bowl, mix together tamarind, tamari, lemon juice, and sugar until the sugar is fully dissolved. Set the mixture aside.
  • Preheat a large wok over high heat. Give it a light spray with oil. Quickly stir-fry the tofu for 1-2 minutes until it turns golden. Transfer to a plate. Spray the wok lightly with oil again. Add prawns and stir-fry for 4 minutes until they change color and cook through. Place them on top of the tofu.
  • Spray wok with a light coat of oil. Cook onion for 2 minutes. Stir in garlic until fragrant. Add capsicum and broccolini, cook until tender-crisp. Toss in carrot and cook for 1 minute. Stir in tofu, prawns, and sauce, cook until warmed through.
  • Garnish with bean sprouts, peanuts, and lime wedges before serving.

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